Mechanism of Saccharification Reaction in Baking of Sweet Potato at Constant Temperature
碩士 === 國立臺灣大學 === 生物產業機電工程學研究所 === 104 === The purpose of this thesis was to assess the temperature effect on saccharification reaction. During baking, maltose content of sweet potato is increasing due to saccharification of starch. Saccharification in sweet potato is an amylase reaction on pasted s...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2016
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| Online Access: | http://ndltd.ncl.edu.tw/handle/20325388212187837000 |